Preparing the Tofu + Marinade: Preheat the oven to 350 degrees Fahrenheit. In a bowl mix together orange juice, tamari, sesame oil, olive oil, ginger, garlic, maple syrup, and cayenne and set aside. Cut the tofu into 1-inch cubes and place into a small baking pan without overlapping. Pour the marinade over the tofu. Put the tofu into the oven and bake for 15 minutes, stir, and bake for 15 minutes more until browned. With a slotted spoon, scoop out the tofu and place onto a plate and allow to cool. Pour the remaining marinade into a bowl and set aside.

For the Salad:

Leftover marinade

Zest of 1 lime

Juice of 1/2 lime

1/8 cup orange juice

3 tablespoons seasoned rice vinegar

Sea salt to taste

1/2 package Eden Buckwheat Soba Noodles

1 stalk broccoli, florets only

1 large carrot, peeled and cut into matchsticks

1 1/2 cups lacinato kale, de-ribbed and cut into ribbons

1/2 cup green cabbage, shredded

1/3 cup cilantro, chopped

8 basil leaves, chopped

1 tablespoon sesame seeds, toasted

Preparing the Thai citrus vinaigrette: Add the lime zest and juice to the remaining marinade. Continue to add the orange juice, rice vinegar, and sea salt to taste. Set aside.

Preparing the salad: Cook the soba noodles as described on the package, rinse with cold water and set aside. Meanwhile, bring a small pot of water to a boil, and blanch the broccoli florets for 30 seconds. Immediately strain the florets and rinse with cold water. Put the noodles, blanched broccoli florets, carrot, kale, cabbage, cilantro, basil, and sesame seeds into a large bowl and toss. Dress the salad with the Thai citrus vinaigrette.

Serve the salad topped with baked tofu and garnished with sesame seeds.